Carbohydrases from acidophilic streptomyces

ABSTRACT

Acidophilic and acidoduric streptomycetes strains have been found to produce carbohydrases. These Streptomyces effectively elaborate glucose isomerase under acid conditions typically unfavorable for growth of conventional glucose isomerase producing Streptomyces. Sterilization of the culture and production media may be avoided by selectively propagating newly discovered Streptomyces acidodurans under acidic conditions which will effectively eliminate contaminating micro-organisms. The Streptomyces acidodurans herein also have the ability to undergo cultivation and elaborate glucose isomerase over a relatively broad pH range. Constitutive streptomycetes strains have also been isolated. Glucose isomerases derived from these Streptomyces strains are particularly effective for isomerizing glucose syrups to fructose-containing syrups.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a division of application Ser. No. 06/064,321 filedon Aug. 6, 1979, now U.S. Pat. No. 4,399,222.

BACKGROUND OF THE INVENTION

High fructose syrups are commercially manufactured by enzymaticallyisomerizing dextrose syrups to a fructose containing syrup with glucoseisomerase. Illustrative strains which reportedly possess commercialpotential include Actinoplanes missouriensis, Arthrobacter sp., Bacilluscoagulans, Streptomyces albus, S. phaeochromogenes, S. olivaceus, S.olivochromogenes, and S. wedmorensis.

Streptomycetes typically require relatively neutral culture media pH(e.g., >pH 6.0) for growth and glucose isomerase production. The aboveStreptomyces species cannot effectively grow and produce glucoseisomerase at a pH less than 5.5.

Streptomycetes capable of growing under acidic conditions have beensparsely reported. Currently, these atypical Streptomyces species areregarded as a laboratory curiosity. An early report on an Actinomycesacidophilus (subsequently designated as Streptomyces acidophilus), whichcould be cultivated under acidic conditions (e.g., pH 4.0), had beenisolated from Danish soil by Jensen (see Soil Sci. 25: 225-234, 1930).This streptomyces has been lost (e.g., see Bergey's Manual ofDeterminative Bacteriology--8th Ed., R. E. Buchanan and N. E. Gibbonsco-editors--"no reference strains known"). Alexander (Introduction toSoil Microbiology, John Wiley & Sons, Inc., 1967) reports streptomycetesin slightly acidic environments will comprise less than 1% of the totalviable bacterial count and they are essentially extinct in soils havinga pH 5.0 or less. Recently Hagedorn (Appl. Environ. Microbiol. 32:368-375, 1976) reported the isolation of acidophilic, acidoduric, andneutrophilic streptomycetes strains from acidic forest soils. The artfailed to recognize that this atypical class of microorganisms producedcommercially valuable enzymes. The difficulty in isolating these acidicstreptomycetes (e.g., rare occurrence; presence of other predominantmicroorganisms; pH of culture media, etc.) may partially explain thislack of scientific interest and appreciation.

The inventors wished to explore the feasibility of obtaining valuableenzymes from these atypical Streptomyces. The microorganisms wereunobtainable from public culture collections and depositories.Accordingly, wild-type Streptomyces for study purposes had to beisolated from a suitable source. During the course of suchexperimentation, it was unexpectedly discovered that these acid-lovingStreptomyces elaborated glucose isomerase. By selective mutation,Streptomyces strains possessing significantly improved growth andglucose isomerase elaboration characteristics were subsequentlydiscovered.

DESCRIPTION OF THE INVENTION

According to the present invention there is provided a method forproducing glucose isomerase which comprises: (a) inoculating a culturemedium containing assimilable carbon and nitrogen sources withmicroorganisms of the genus Streptomyces which will, under cultivation,produce glucose isomerase at a pH less than 5.5; (b) cultivating ininoculated medium for a period of time and under conditions sufficientto permit the microorganisms to produce glucose isomerase; and (c)harvesting the glucose isomerase produced by said microorganisms fromsaid culture medium.

The glucose isomerase-producing Streptomyces of this invention aredistinguishable from the other known, glucose isomerase-producingStreptomyces by their ability to grow and elaborate glucose isomerase innutritive culture media maintained at a pH of less than 5.5. In general,these Streptomyces will typically undergo cultivation and elaborateglucose isomerase over a much broader pH range (e.g., between pH about 5to about 9) than the known glucose isomerase-producing Streptomyces.Certain strains may be cultivated and produce glucose isomerase at evena more acidic pH (e.g., pH 4.0 or less). They may be selectivelyisolated from other bacteria by cultivating soil inoculants under acidicpH conditions (e.g., pH 5.2). The glucose isomerase efficacy of suchStreptomyces strains may be determined by conventional glucose isomeraseassay tests.

Although any wild strain of Streptomyces which is capable of growth andproducing an analytically detectable amount of glucose isomerase may beconsidered to be a potential microbial source for the glucoseisomerase-producing organisms of this invention, those wild strainswhich yield at least one gram of biologically pure culture per liter ofculture media and at least 10 glucose isomerase units (GIU) per gram ofdry cell are considered to be a more suitable microbial source thanthose of a lesser growth and glucose isomerase productivity. Forcommercial purposes, wild strains characterized as yielding at least 50GIU/gram of dry cell substance (preferably at least 150 GIU/gram) and atleast 3 dry cellular grams per liter (preferably at least 5 grams/liter)are best adapted as a glucose isomerase source or as a parent strain formutants.

The capacity of these Streptomyces to produce glucose isomerase willvary considerably between different strains. In general, the glucoseisomerase productivity of most wild strains may be improved upon bymutation (chemical and/or irradiation) and selectively culturing themutants under conditions conducive to the propagation of the moreproductive strains thereof. By this technique, mutant Streptomycesstrains exhibiting a several fold increase in productivity (e.g., about4x to 100x or more) over the parent strain may be obtained. Likewise,the nutritional or enzymatic induction requirements may be altered ormodified by mutation. Wild and ancestral strains requiring xylose forglucose isomerase production may be mutated into true constitutivestrains (i.e., strains capable of producing glucose isomerase withoutxylose or xylan induction). From practial experience it has been foundthat the mild mutagens (U.V. light) generally produce more viable andproductive strains than those obtained by more powerful mutagens(N-methyl-N'-nitro-N-nitrosoguanidine, etc.).

The Streptomyces strains and mutants contemplated under this inventionadvantageously include those Streptomyces capable of propagating andelaborating glucose isomerase at a pH 5.2 or less. These Streptomyces,in addition to being culturable at acidic pH's, generally have a broadergrowth and glucose isomerase elaboration pH range than the heretoforeknown glucose isomerase-producing Streptomyces strains. Potentialmicrobial sources therefore include the glucose isomerase-producingstreptomycetes such as isolated and reported by Jensen, Hagedorn, etc.,as well as the newly discovered Streptomyces acidodurans reportedherein, etc. Because these newly discovered biologically pure speciesare durable and culturable under very acidic pH's, it is deemedappropriate to name this new species as S. acidodurans. This new speciescharacteristically grow and produce glucose isomerase at pH 5.0.However, the optimum pH for growth and glucose isomerase productiontypically ranges between about pH 6.0 to about 7.0 with an optimum pH6.5±0.3 being most typical.

Illustrative Streptomyces acidodurans (wild species prefaced by *) andStreptomyces acidodurans mutants include *S. acidodurans NRRL 11489, *S.acidodurans NRRL 11496, S. acidodurans NRRL 11490, S. acidodurans NRRL11491, S. acidodurans NRRL 11492, S. acidodurans NRRL 11493, S.acidodurans NRRL 11494, S. acidodurans NRRL 11495, S. acidodurans NRRL11497 and S. acidodurans NRRL 11498.

The taxonomic characteristics of the organisms were determined accordingto the methods recommended by the International Streptomyces Projects("Methods for Characterization of Streptomyces Species", E. B. Shirlingand D. Gottlieb, Intern. J. Syst. Bacteriol. 16: 313-340, 1966),hereinafter referred to as IJSB.

I. Spores not borne on verticillate sporphores

Medium (BYE) containing (gms./l): yeast extract--1.0; beef extract--1.0;tryptone--2.0; glucose--10; agar--15.

II. Melanoid pigments not produced (Pg. 334-IJSB)

Peptone/yeast extract/iron/agar or tryosine agar. Pigments also absentin tryptone yeast agar and broth. Diffusible soluble pigments are notproduced.

III. Smooth spore surface (pg. 329-IJSB)

Henrici slide cultures were prepared with BYE and a casein/starch/agar("Selection of Media for the Isolation of Streptomycetes", E. Kusner andS. T. Williams, NATURE 202: 928-929, 1964). After seven days (28° C.)smooth spore surfaces (1,000 x magnification) were observed.

More luxuriant spore formation occurred with BYE and casein/starch/agar.

Transmission electron microscopy reveals a smooth spore surface.

IV. Color of mature sporulated aerial mycelium is gray

Seven days incubation at 28° C. on yeast extract/malt extract/agar (seepgs. 329-331, IJSB); tryosine agar; BYE, and casein starch agar.

V. Spore chain arrangement in spira

Spores (Henrici slide) are simple spirals in chains of more than 10 (seepg. 328, IJSB).

VI. Utilization of carbon compounds

All cultures were found to readily utilize the following sugars as asole carbon and energy source in minimal salts media (see pg. 335,IJSB): glucose, xylose, arabinose, fructose, galactose and mannitol.Generally sucrose, raffinose, inositol, and salicin were degraded moreslowly.

None of the S. acidodurans were able to utilize rhamnose, as acarbohydrate source. In addition, S. acidodurans NRRL 11492 utilizesalicin, Wild S. acidodurans NRRL 11496 could not utilize inositol.

The aforementioned Streptomyces acidodurans species are merelyrepresentative of a much broader class of Streptomyces capable ofproducing glucose isomerase under acidic conditions. Numerous otherglucose isomerase-producing wild strains and mutants have beendiscovered to exist. Streptomyces *NRRL 11489 and *NRRL 11496 wererespectively capable of producing at least 80 GIU/gram and at least 500GIU/gram. S. acidodurans NRRL 11489 (a wild strain isolated at a pH 3.5)will grow and elaborate glucose isomerase throughout the pH 5.0-9.0range. The other wild strain (NRRL 11496) was isolated from a soilinoculant cultivated at pH 4.0. This highly acid resistant strain may becultivated and will produce glucose isomerase throughout the pH 4.0-9.0range. The mutant species of NRRL 11489 identified as NRRL 11490, NRRL11491, NRRL 11492 and NRRL 11493 respectively producing about 150-200GIU, about 150-200 GIU, at least 500 GIU and at least 690 GIU/gram andrequire xylose for glucose isomerase elaboration throughout the pH5.0-10 range.

The species respectively identified by NRRL numbers 11494, 11495, 11497and 11498 are capable of growth and elaborating glucose isomerase whencorn steep liquor is utilized as the sole carbohydrate and nitrogensource. The NRRL 11494 (50 GIU/gram), NRRL 11497 (500-700 GIU/gram) andNRRL 11498 (500-700 GIU/gram) species are constitutive strains.

The S. acidodurans may be cultivated in a wide variety of culture media(solid or liquid) containing inorganic and/or organic assimilablenitrogen source materials and assimilable carbon source materials underaerobic conditions. Illustrative organic nitrogen sources of awater-soluble type include urea, peptone, meat extract, yeast extract,malt extract, corn steep liquor, casein hydrolyzates, fish meal,vegetable hydrolyzates (e.g., soybeans, cotton seeds, peanuts), cerealproteinaceous materials (e.g., wheat, bran, rice, corn protein, etc.),amino acids (e.g., glycine, glutamic acid, aspartic acid, alanine,etc.), mixtures thereof and the like. Illustrative inorganic assimilablenitrogen materials include ammonia, ammonium salts (e.g., ammoniumchloride, ammonium nitrate, ammonium carbonate, ammonium acetate,ammonium sulfates), ammonium phosphate, the alkali nitrates (e.g.,sodium nitrate), mixtures thereof and other similar water-solublenitrogen containing salts. Illustrative sources of an assimilable carboninclude fermentable sugars (e.g., glucose, xylose, arabinose, fructose,galactose, mannitol, lactose, sucrose, raffinose, salicin, inositol,maltose, ribose, etc.), glycerol, sorbitol and polysaccharides such asstarch and starch hydrolyzates, mixtures thereof and the like.

The fermentation pH is appropriately adjusted to optimize the glucoseisomerase yield for each strain. For some strains, a slightly alkalinepH will optimize glucose isomerase yields while other strains are moreproductive at acidic pH. Other strains are less pH sensitive and willeffectively produce glucose isomerase at both acidic and alkaline pH.Certain other S. acidodurans strains (e.g., 11489 and 11496) are capableof producing high or optimum glucose isomerase yields under low acidicpHs (e.g., 4.0 to 5.5).

As commonly understood by the art, conventional acids (e.g.,hydrochloric, phosphoric, sulfuric, citric, lactic, etc.) and bases(e.g., the alkali and alkaline earth metal hydroxides, certain amines,ammonia, etc.) and may be utilized to adjust the fermentation medium toits optimum. Conventional buffers (e.g., phosphate, acetate, etc.) maybe used to maintain the fermentation medium at its optimum pH.Similarly, the pH may be controlled during the fermentation by periodicaddition of an appropriate neutralizing agent.

As a general rule, most bacteria do not grow well at pH 5 or less.Bacteria which are capable of undergoing cultivation at pH 5 or less arethe exception. The capacity of certain S. acidodurans strains herein toeffectively grow and produce glucose isomerase at an acidic pH generallyunfavorable to microbial growth affords definitive fermentationadvantages. Contamination of the fermentation medium with interferingand undesirable microbes can be effectively avoided. Costlysterilization of the ferment broth and fermentor as well as the sterileprecautions typically required to prevent microbial contamination (e.g.,sterile aeration, etc.) are unnecessary. These S. acidodurans willeffectively retain a true culture throughout the entire fermentationcycle. Sterility of the fermentation broth against undesirable microbialcontamination is accomplished by the highly acidic fermentation pH. Forother S. acidodurans strains requiring a more neutral or alkalineoptimum pH, conventional techniques for providing and maintaining asterile fermentation are employed.

The fermentation temperature is appropriately maintained to permitgrowth and glucose isomerase production (e.g., 20°-40° C.). Temperaturesof about 25° C. to about 35° C., and preferably from about 30° C.±2° C.,are particularly effective for this purpose.

A maximal glucose isomerase yield is generally achieved within aprescribed fermentation time for each strain and media. Although thefermentation time may vary considerably (e.g., about 10 to about 100hours, depending upon strain type and the culture media), mostStreptomyces strains herein achieve a maximal glucose isomerase yieldwithin a very short time. Deviation from the maximal time (e.g.,prolonged or insufficient fermentation) typically results in a decreasedglucose isomerase yield. For most Streptomyces strains herein, maximumglucose isomerase yields will occur within 15 to 30 hours, with afermentation time of about 20 to 25 hours being most typical.

Similar to all microorganisms, certain trace elements are needed foreffective growth and propagation of the microorganisms of thisinvention. Illustrative trace elements found to be effective inpropagating microbial growth include magnesium, iron, sulfur,phosphorous, potassium, sodium, mixtures thereof and the like. Cornsteep liquor is particularly effective for microbial growth andenhancing glucose isomerase yields. Crude corn steep liquor treated toremove the acid-soluble and base-insoluble constituents therefromtypically provides a several-fold increase in glucose isomerase yields.Such base-insoluble constituents may be precipitated from the corn steepliquor by adjusting it to a neutral or basic pH (e.g., pH 6 to 8) withconventional bases (e.g., alkali, alkaline hydroxides, amines, ammonia,etc.). These precipitated constituents are separated from the corn steepliquor which makes it substantially free from such base-insolublecontaminants. The amount of corn steep liquor should be sufficient toenhance the glucose isomerase yield. Illustrative amounts thereforerange from about 3 to about 40 gms/liter with about 10 to about 20gms/liter being particularly effective for optimizing glucose isomeraseyields.

The presence of a small amount of xylose or a xylose source material(e.g., hydrolyzed xylose or cellulosic substances such as straw, cornbran, sawdust, cereal and leguminous hulls, etc.) will also generallyincrease the glucose isomerase yield. This enhanced glucose isomeraseproductivity in the presence of xylose, generally applies also to someof the constitutive strains thereof. In general, he level of xylose inthe fermentation will range from about 0 to about 30 gms/l andpreferably from about 5 to about 10 gms/l.

The glucose isomerase may be directly recovered from the fermentor and,if desired, modified into a form most appropriate for its use in theisomerization of dextrose to fructose. Essentially all of the glucoseisomerase is tightly affixed or superficially bound to the Streptomycescells. Because the fermentation liquor is typically substantially freefrom water-soluble glucose isomerase, separation and recovery of glucoseisomerase is relatively easy. The cell-bound glucose isomerase may bedirectly recovered and used to isomerize dextrose to fructose. Whenexposed to conditions conductive to enzymatic activity, viable orunmodified Streptomyces cells are prone to autolysis which will causethe glucose isomerase to convert to a water-soluble form.

For most commercial applications, it is advantageous to stabilize theglucose isomerase. This may be effectively accomplished by immobilizingthe enzyme. The glucose isomerase may be immobilized by a wide varietyof conventional immobilizing techniques. During its immobilization,processing conditions which tend to degrade or inactivate should beavoided.

The glucose isomerase may be immobilized in situ along withStreptomyces, or the cellular debris, or upon any other suitableimmobilizing carrier. Illustrative means for immobilizing the glucoseisomerase in situ to the Streptomyces cells include U.S. Pat. Nos.3,654,080--Bengtson et al.; U.S. Pat. No. 3,753,858--Takasaki et al.;U.S. Pat. No. 3,779,869--M. F. Zienty; U.S. Pat. No. 3,821,082--Lamm etal.; U.S. Pat. No. 3,821,086--Lee et al.; U.S. Pat. No. 3,843,442--G. J.Moskowitz; and 3,909,355--Littlejohn et al.

Recovery of the optimum glucose isomerase activity from the fermentationbroth, however, is best achieved by initially separating the glucoseisomerase-rich, cellular material therefrom (e.g., filtration,decantation, centrifugation, washing, etc.), extracting or releasing thesuperficially-bound glucose isomerase from the cellular material andthen immobilizing the glucose isomerase upon a suitable carriertherefor. The cell-bound enzyme may be extracted or released from theStreptomyces cells by conventional means such as autolysis, chemical orenzymatic lysis, treating of the cellular material with concentratedaqueous surface active agent solutions, homogenization, sonication,combinations thereof and the like.

The released or extracted glucose isomerase may then be immobilized to asuitable inert carrier by a wide variety of conventional immobilizingtechniques (e.g., see U.S. Patent Office Class 195, subclasses 63-68patents). Illustrative techniques for immobilizing glucose isomerasereported by the literature include: U.S. Pat. Nos. 3,708,397--T. Sipos;U.S. Pat. No. 3,767,531--Olson et al.; U.S. Pat. No. 3,783,101--Tomb etal.; U.S. Pat. No. 3,788,945--Thompson et al.; U.S. Pat. No.3,838,007--A. G. van Belzen; U.S. Pat. No. 3,841,969--Emery et al.; U.S.Pat. No. 3,843,446--Vieth et al.; U.S. Pat. No. 3,860,486--Keys et al.;U.S. Pat. No. 3,868,304--R. A. Messing; U.S. Pat. No. 3,960,663--Tamuraet al.; U.S. Pat. No. 3,965,035--Bialousz et al.; U.S. Pat. No.4,025,667--Tomb et al.; German DT No. 2,303,872--assigned toSnamprogetti; German OLS No. 2,317,680--assigned to Novo TerapeutiskLaboratorium A/S; German Pat. No. 2,345,185--assigned to NovoTerapeutisk Laboratorium A/S; German DS No. 2,420,102--assigned toTanebe Pharmaceutical KK; Netherlands Pat. No. 7,412,170--assigned toCPC International Inc., "Immobilized Enzymes Produce High Fructose CornSyrup" N. H. Mermelstein, Food Technology, 29, 20, (1975), etc.

The glucose isomerases are useful for converting dextrose to fructose inconventional batch or continuous processes. Conventional metal ionactivators (e.g., such as those having an atomic number of less than 28)may be incorporated into the dextrose feed syrup or isomerization mediato activate and stabilize it against deactivation. The period 11a metalions (e.g., magnesium) as well as metal ions of an atomic number 22-27inclusive (particularly manganese, iron and cobalt) may be used for thispurpose. As disclosed in U.S. Pat. No. 4,026,764 by Hurst, dry isomerasepreparations may also be pretreated to enhance the glucose isomeraseeffectiveness and productivity in a continuous isomerization process.

The pH of the isomerization media is relatively broad (e.g., about 5.5to about 9.5) for both batch and continuous operations. The isomeraseactivity rate is somewhat impaired at a pH of less than 6.5 while themore alkaline pH (e.g., greater than pH 8.5) are susceptible toundesirable color development. Overall isomerized syrup quality andenhanced fructose productivity will typically be best achieved bymaintaining the isomerization media pH between about 6.5 to about 8.0with the optimum pH for a continuous operation ranging from a pH 7.0 toabout pH 8.0. Conventional buffers and/or antioxidants and/orpreservatives may also be included within the isomerization media.

The glucose isomerase of this invention have excellent resistancetowards thermal deactivation, especially when compared to thosepresently being used in the commercial manufacture of high fructose cornsyrup. Such commercial glucose isomerases are almost completelydeactivated after one hour use in a buffered 2-3M dextrose solution at95° C. In contrast thereto, the glucose isomerase provided herein willstill retain a substantial portion of its isomerization activity whenexposed to identical isomerization conditions. The optimum activitytemperature for the present glucose isomerase is also higher than thosepresently used to commercially manufacture high fructose corn syrups.This enhanced thermal stability enables the high fructose syrupmanufacturer to operate at a higher temperature and thereby increaseisomerase activity without thermally deactivating the glucose isomerase.In a continuous operation, this enhances column capacity (e.g.,increased flow rates), glucose isomerase half-life and fructoseproductivity. Enzyme longevity and productivity will be realized eventhough the glucose isomerase may be utilized at a temperature well belowits optimum.

Pragmatically the glucose isomerase herein may be effectively used toisomerize glucose to fructose over a relatively broad range (e.g., about45° C. to about 85° C.). For most operations, the overall effectivenessof the enzyme (especially in continuous operations) is most suitablyachieved by an operational temperature ranging from about 55° C. toabout 75° C. and preferably at a temperature ranging from about 60° C.to about 70° C.

The Streptomyces acidodurans have also been found to produce enzymesother than glucose isomerase. The initial wild strains were discoveredto possess amylase activity. Such amylases are capable of liquefyingstarches into starch hydrolyzates. Amylases derived from this newmicrobial source have a high starch liquefaction rate at an acidic pHrange (e.g., 4.0-4.5). In contrast, the starch liquefying enzymes (e.g.,bacterial alpha-amylase) presently employed in starch hydrolyzatemanufacture typically require a much higher pH (e.g., about 5.5 to about7.5) for effective starch liquefaction. These conventional liquefyingbacterial alpha-amylases have a very slow rate of hydrolysis at such anacidic pH. The ability to effectively utilize these new amylases at moreacidic pH makes them particularly useful in inhibiting the formation ofretrograded starch and permits their combination with other amylasesthat have an optimum rate of hydrolysis at a similar pH level (e.g.,glucoamylase).

The following examples are merely illustrative of the invention.

EXAMPLE I

A newly discovered wild strain, Streptomyces acidodurans NRRL 11489, wasisolated in a mineral salts medium consisting of: MgSO₄.7H₂ O--0.5 g/l,KH₂ PO₄ --3 g/l, CaCl₂.2H₂ O--0.25 g/l, 2 mg/ml. starch and 1 mg/ml.corn steep solids and adjusted to pH 3.5 with 10N H₂ SO₄. A 500 ml.Erlenmeyer flask containing 100 ml. of the medium was inoculated withone gram of garden soil and then incubated at 35° C. for 48 hrs. withshaking (New Brunswick Scientific, Model G-24 at 400 rpm). The soilsample (procured at Decatur, Ill.) had a pH of 6.4.

Following incubation, the suspension was streaked onto an agar medium ofthe same nutritive composition and pH as defined immediately above.After 24 hrs. cultivation at 35° C., the culture was examined foramylase-elaborating colonies as evidenced by hydrolysis of the starch.Starch hydrolysis was determined by the absence of the conventional blueiodine color. The only colonies displaying amylolysis were avidlyadhering to the surface and powdery in nature. Representativeamylase-elaborating colonies were isolated and preserved bylyophilization for further study.

One liter of the above mineral salts medium was then inoculated with theS. acidodurans NRRL 11489 and incubated with shaking for 18 hours at 35°C. Separately, ten liters of a fermentation medium having the samecomposition of the above mineral salts medium were prepared except theamount of starch was increased to 10.0 mg/ml. and the corn steep solidswas replaced with 5 mg/ml. trypticase. The inoculant and fermentationmedium were aseptically combined and adjusted from a pH 5.7 to a pH 4.9with B 36N sulfuric acid. The inoculated fermentation medium was thenfermented for 22 hrs. at 35° C. with 5.5 l. air/min. and 10 ml. antifoamM-8 (Hodag Chemical Corporation) to control foaming. The resultant cellmass was then removed from the fermentation broth by continuouscentrifugation. The extracellular amylase of the culture broth wasreadily precipitated by cold isopropyl alcohol in a proportion of 2:1(isopropyl alcohol to culture broth).

The resultant isopropyl alcohol/amylase precipitate was then assayed foralpha-amylase liquefying activity according to the Nelson-Somoygicolorimetric method. The substrate consisted of 1% pasted starch (weightbasis) in 0.05M citrate/phosphate buffer. The substrate was mixed (1:1substrate to amylase sample) and incubated for 20 minutes at 55° C. Theamylase assayed at 0.083 units/mg.

The S. acidodurans NRRL 11489 was used to produce glucose isomerase aswell as a parent strain for glucose isomerase producing mutants asillustrated below.

EXAMPLE 2

Soil samples (taken from a garden plot at Decatur, Ill.) were dilutedunder sterile conditions in sterile distilled water and plated onto anisolation agar medium consisting of: 1% glycerol, 0.2% K₂ HPO₄, 0.005%MgSO₄.7H₂ O, 0.003% CaCo₃, 0.2% NaCl, 0.001% FeSO₄.7H₂ O, 0.03% casein,0.2% citric acid and 2% agar (weight basis) with the agar medium thenbeing adjusted to a pH 4.0. After autoclaving, antifungal antibiotics(cycloheximide and nystatin at a final conc. of 50 μg/ml.) were thenadded to the agar medium. The agar plates were incubated at 30° C. forone week. Colonies showing concentric rings with a powdery and leatheryappearance were selectively isolated as Streptomyces strains. One of theisolated colonies was identified as Streptomyces acidodurans NRRL 11496.This strain was used to produce glucose isomerase as illustrated inExample 3.

EXAMPLE 3

The Streptomyces acidodurans NRRL 11489 and S. acidodurans NRRL 11496 ofExamples 1 and 2 were then utilized to produce glucose isomerase. Eachof the S. acidodurans strains was grown on a sporulation medium untilheavy sporulation occurred. The sporulation media (weight basis)consisted of: yeast extract--0.4%, malt extract--0.3%, NaCl--0.5%,MgSO₄.7H₂ O--0.05%, and bacto-agar--1.50%; and adjusted to pH 5.0 with4N HCl.

Spores from each strain were then transferred to 100 ml. of productionmedia in 500 ml. baffle-bottom Erlenmeyer flasks. The production media(pH 5.0) on a weight basis consisted of corn steep liquor (drysolids)--1.5%, citric acid--0.2%, K₂ HPO₄ --0.5%, (NH₄)₂ SO₄ --0.5%,MgSO₄.7H₂ O--0.05%, and D-xylose--1.0%. Flasks were shaken on a rotaryshaker (New Brunswick Scientific, Model G-24) at 450 rpm, 30° C. for 24hrs. Cells were harvested by centrifugation for 10 minutes at 16,000×g(Sorval RC5 centrifuge, DuPont Instruments). The cells were washed twicewith distilled water and freeze-dried. The resultant freeze-dried cellcultures were used as a glucose isomerase source.

Glucose isomerase activity was assayed by incubating dry cells with 30%glucose solution for 1 hr. at 65° C. in 0.05M maleate buffer, pH 6.6,with 0.01M MgSO₄.7H₂ O and 0.001M CoCl₂.6H₂ O. The amount of fructoseproduced by glucose isomerase reaction was determined by liquidchromatography. One unit of glucose isomerase activity was defined asthe amount of enzyme which can produce 1 μM fructose/min. at 65° C. andpH 6.60.

The S. acidodurans NRRL 11489 produced 5.0 grams of dry cells perferment liter and 80 units of glucose isomerase per gram of dry cells(freeze-dried). The dry cell yield (i.e., 5.6 g/l) for the S.acidodurans NRRL 11496 was somewhat higher, but its activity of 500glucose isomerase units (G.I.U.)/g dry cell has significantly greaterthan the S. acidodurans NRRL 11489.

The corn steep liquors used herein and in the following examples wereprepared by neutralizing regular corn steep liquors to pH 7.0 with 4NNaOH and removing the resultant precipitates therefrom by centrifugationfor 10 minutes at 16,000×g.

EXAMPLE 4

This example illustrates how ultraviolet (U.V.) irradiation of sporesuspensions of S. acidodurans strains may be effectively utilized tosignificantly improve upon the glucose isomerase productivity of lowproducing S. acidodurans strains. The parent strain utilized in thisexample was S. acidodurans NRRL 11489. The number of successive U.V.mutations to achieve the high producing strains of S. acidodurans arespecifically identified below by the term "generation". For eachmutation, the spores were collected from an agar plate and transferredinto 10 ml. of sterile water in a sterile petri dish. Each U.V.irradiation was conducted for 5 minutes at 30 cm. distance (4-watt U.V.lamp, Ultra-Violet Products, Inc., San Gabriel, Calif.). At least 90%kill occurred after each U.V. mutation treatment. The surviving sporeswere grown and isolated on the sporulation agar media as defined inExample 3.

Spores of S. acidodurans NRRL 11492 (a fourth generation U.V. mutantstrain) were inoculated into a 100 ml. medium containing 0.2% sodiumcitrate, 0.5% K₂ HPO₄, 0.5% (NH₄)₂ SO₄, 0.05% MgSO₄.7H₂ O, 0.01%CoCl₂.6H₂ O, 0.001% FeSO₄.7H₂ O, 0.5% NaCl, 1.5% corn steep liquor (drysolids), and 1% D-xylose at pH 5.0. The flask was shaken for 24 hrs. at30° C. on a rotary shaker at 450 rpm. Cells were collected andfreeze-dried. The S. acidodurans NRRL 11492 produced 4.1 g drycells/liter and assayed at 519 G.I.U./cell g dry substance basis(d.s.b.).

Spores of Streptomyces acidodurans NRRL 11493 (a seventh generation U.V.mutant strain) were grown for 24 hrs. at pH 5.0 in a medium containing0.2% sodium citrate, 0.5% (NH₄)₂ SO₄, 0.05% K₂ HPO₄, 0.05% MgSO₄.7H₂ O,and 1.5% corn steep liquor (dry solids). The S. acidodurans NRRL 11493produced 4.2 g dry cells/liter and assayed at 694 G.I.U./cell g(d.s.b.).

EXAMPLE 5

In this example constitutive mutant strains were derived from the S.acidodurans NRRL 11493 by the U.V. mutation methodology of Example 4. Asa result, S. acidodurans NRRL 11494 (an eighth generation U.V. mutant)and S. acidodurans NRRL 11495 (a ninth generation U.V. mutant) wereobtained. The production medium was the same as Example 3 except for thecomplete replacement of carbohydrate with the carbon source of Table I.The fermentation was conducted for 24 hrs. at 30° C. on a rotary shakerat 450 rpm. The resultant cells were collected and freeze-dried forglucose isomerase assay. Table I reports the results of this study.

                  TABLE I                                                         ______________________________________                                                 Carbon Source  g dry cells                                                                             G.I.U./g                                    S. acidodurans                                                                         in the medium  liter     dry cells                                   ______________________________________                                        NRRL 11494                                                                             1% xylose      2.0       200                                         NRRL 11494                                                                             1% sucrose     1.0        59                                         NRRL 11495                                                                             1% glucose     3.6       327                                         ______________________________________                                    

Two different tenth generation constitutive mutants of S. acidoduransNRRL 11497 and NRRL 11498 (direct descendants of S. acidodurans NRRL11495) were also isolated. One of these mutant strains (S. acidoduransNRRL 11497), was cultured in a medium solely consisting of a 3% (drysolids) whole corn steep liquor at a pH 7.0 and 30° C. for 48 hrs. Thecells were collected by centrifugation and freeze-dried. The S.acidodurans NRRL 11497 produced glucose isomerase in the corn steepliquor media, without requiring other carbon or carbohydrate or nitrogennutritive additives. The S. acidodurans NRRL 11497 was 215 G.I.U./gramdry cell solids and produced 19 g dry cells per liter.

The other tenth generation mutant (S. acidodurans NRRL 11498) wascultivated in a corn steep liquor/whey media containing 1.5% corn steepliquor, 3.0% whey, 0.7% NaCl, 0.05% MgSO₄.7H₂ O, 0.5% cotton seed flour,pH 6.50. After 24 hrs. growth at 30° C., it yielded 16 g dry cells/literand 330 G.I.U./g dry cell solids.

As illustrated above, the S. acidodurans NRRL 11494, NRRL 11495, NRRL11497 and NRRL 11498 strains do not require xylose asan inducer toproduce glucose isomerase.

EXAMPLE 6

This example illustrates the ability of the S. acidodurans strains toproduce glucose isomerase over a broad pH range. In addition, the heatstability of the glucose isomerase at various temperatures, per theassay medium and methodology of Example 3 is shown below.

In this study, the wild S. acidodurans NRRL 11489 was used. In the pHstudies, the S. acidodurans NRRL 11489 was grown for 24 hrs. in theExample 3 production media at various pH's as designated in Table II.The cells were collected and freeze-dried. The results of this study arereported in Table II.

                  TABLE II                                                        ______________________________________                                                                Relative Glucose                                      pH of the   Dry Cell Yield                                                                            Isomerase Yield                                       Medium      (g/l)       (%)                                                   ______________________________________                                        4           0.3          2                                                    5           6.1         100                                                   6           6.7         92                                                    7           6.8         85                                                    8           8.0         92                                                    ______________________________________                                    

As illustrated by the above data, S. acidodurans NRRL 11489 is capableof growing and producing glucose isomerase over a broad pH range,including highly acidic conditions. Its growth and glucose isomeraseelaborating characteristics at a pH 5 or less are atypical ofconventional glucose isomerase producing organisms.

The thermostability study results are reported in Table III.

                  TABLE III                                                       ______________________________________                                        ENZYME REACTION RELATIVE GLUCOSE                                              TEMPERATURE     ISOMERASE ACTIVITY                                            (1 hr.)         (%)                                                           ______________________________________                                        60° C.    70                                                           65° C.   100                                                           70° C.   124                                                           75° C.   165                                                           80° C.   200                                                           85° C.   280                                                           90° C.   340                                                           95° C.   220                                                           ______________________________________                                    

As illustrated by the Table III data, the glucose isomerase derived fromthe S. acidodurans NRRL 11492 have exceptional thermostability. Glucoseisomerases are generally prone to thermal deactivation or denaturationwhen exposed to 85° C. or higher assay temperatures for a short periodof time. The optimum glucose isomerase activity temperature under theaforementioned assay conditions is at about 90° C. In general,conventional Streptomyces strain exhibit a considerably lower degree ofglucose isomerase activity when exposed to assay temperatures of 90° C.or higher for a period of 1 hour or more.

The term "carbohydrase" is used to refer to those enzymes which willenzymatically attack or act upon a carbohydrate to cause a compositionalor structural change to a carbohydrate molecule. This term includesamylases which will hydrolyze saccharides, enzymes which will isomerizesaccharides as well as other enzymes which effectuate a structural orcompositional change to saccharides. In a more limited embodiment of theinvention, the term includes the polysaccharide hydrolyzingcarbohydrases (e.g. starch, dextrins, maltodextrins, etc.) and thesaccharide isomerizing enzymes such as glucose isomerase.

What is claimed is:
 1. A glucose isomerase composition derived frombacteria of the genus Streptomyces characterized as:(a) retaining asubstantial portion of glucose isomerase activity at a pH less than 5.2;(b) isomerizing glucose to fructose throughout the pH range of 5.0 to9.0; and (c) having a glucose isomerase activity at 90° C. at least 3.0times greater than its activity at 60° C., when assayed for one hour atpH 6.6 with a glucose solution consisting of 30 weight percent glucose,water, 0.05M maleate buffer, 0.01M M_(g) SO₄.7H₂ O, and 0.001M CoCl₂.6H₂O.
 2. The glucose isomerase composition of claim 1 wherein the isomeraseis derived from bacteria of the species Streptomyces acidodurans.
 3. Theglucose isomerase composition of claim 2 wherein the isomerase isderived from a strain of bacteria of the species Streptomycesacidodurans selected from the group consisting of NRRL 11489, NRRL11490, NRRL 11491, NRRL 11492, NRRL 11493, NRRL 11494, NRRL 11495, NRRL11496, NRRL 11497, NRRL 11498, and mutants thereof.
 4. The glucoseisomerase composition of claim 3 wherein the isomerase is derived fromStreptomyces acidodurans NRRL
 11492. 5. A process for preparing fructosefrom glucose which comprises:(a) contacting the glucose isomerase ofclaim 1 with a glucose stream at a temperature of about 45° to 85° C.and a pH of about 6.5 to 8.5;and (b) recovering the fructose producedthereby until the activity of the glucose isomerase declines to a setpercentage of its initial activity.
 6. The process of claim 1 whereinthe glucose isomerase is derived from bacteria of the speciesStreptomyces acidodurans.
 7. The process of claim 2 wherein the glucoseis contacted with the glucose isomerase while passing through a fixedbed of immobilized glucose isomerase.
 8. The process of claim 3 whereinthe glucose isomerase is derived from a strain of bacteria of thespecies Streptomyces acidodurans selected from the group consisting ofNRRL 11489, NRRL 11490, NRRL 11491, NRRL 11492, NRRL 11493, NRRL 11494,NRRL 11495, NRRL 11496, NRRL 11497, NRRL 11498, and mutants thereof. 9.The process of claim 4 wherein the glucose isomerase is derived from astrain of bacteria of the species Streptomyces acidodurans selected fromthe group consisting of NRRL 11494, NRRL 11497, and NRRL
 11498. 10. Theprocess of claim 4 wherein the glucose isomerase is derived fromStreptomyces acidodurans NRRL 11492.